Instructions: In heavy medium saucepan, combine marshmallow cream, butter and chocolate chips. Cook over low heat until chocolate is melted and mixture is smooth, stirring constantly. Remove from heat.

Stir cereal into hot chocolate mixture, mixing until thoroughly combined.

Drop mixture by rounded measuring teaspoons onto waxed paper-lined cookie sheet. Refrigerate about 1 hour, until firm.

In top of double boiler, over hot water, melt bittersweet chocolate and shortening. Dip each chocolate ball in melted chocolate and place on waxed paper-lined cookie sheet. Drizzle with melted white chocolate chips.

Refrigerate until firm. To serve, place in small candy paper cups.

Makes about 4 1/2 dozen truffles.

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